Cabbage Masala Rice

Variety rice recipes come as a savior when you are in a hurry-burry to pack a lunchbox or prepare a quick lunch. You can throw in any one or mix of vegetables of your choice and some spices to whip up a delicious and nutritious meal. And if you have leftover rice, it becomes even more easy. Today’s recipe is one such easy yet tasty variety rice with cabbage.

Cabbage has many nutritional values but still it is not liked by many due to its bland taste and smell. But if cooked properly, it can be full of flavor. This masala rice will be loved by even those who do not like cabbage. The freshly ground masala powder and ginger adds lots of flavor to the otherwise bland cabbage. This spicy cabbage rice just needs a raita or plain yogurt on the side to make a healthy and filling meal. 

Cabbage Masala Rice

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Servings 2

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

• ½ cup basmati rice
• 2 cup shredded cabbage
• 1 medium onion sliced
• 2 tsp grated ginger
• 2 garlic finely chopped
• 1-2 green chillies finely chopped
• ¼ tsp turmeric powder
• Salt to taste

For the masala powder

• 2 dry red chillies
• ½ tsp chana dal / kadalai paruppu
• ¼ tsp coriander seeds
• ¼ tsp black pepper
• ¼ tsp cumin seeds / jeera
• 2 cloves
• ½- inch cinnamon stick

To temper

• 1 tbsp oil
• 1 tsp mustard seeds
• ½ tsp split urad dal
• ¼ tsp fennel seeds / sombu
• Pinch of asafoetida / hing
• 1 sprig curry leaves

Instructions

• Wash and soak the rice for 30 minutes. Add ¾ cup water and pressure cook for 2 whistles. Spread the rice on a plate and allow to cool.
• Dry roast all the ingredients for the masala powder over medium flame until nice aroma comes. Cool and grind to a fine powder.
• Heat oil in a kadai and add mustard seeds. When it crackles, add urad dal, fennel seeds, asafoetida and curry leaves.
• When the dal turns golden, add onion, green chillies, ginger and garlic. Saute well until the onions turns soft and translucent.
• Then add cabbage, turmeric powder and mix well. Fry the cabbage and cook until its soft and cooked.
• Now add the cooked rice, salt, masala powder and gently combine everything. Cook for 1-2 minutes and remove from heat.

Notes

• The rice is a bit on the spicier side, so skip or reduce the chillies according to your spice level.
• You can also squeeze in some lemon juice at the end for more flavor.
• Do not skip the ginger as it helps to reduce the smell of cabbage and adds flavor too.

Course: Main Course

Cuisine: Indian